Many families use non stick pans, what must be paid attention to when using non stick pans?

Precautions: Do not dry burn, the shovel should not be too hard, do not heat the pan and wash it cold, do not use steel wool balls to wash, dry and place. Do not use steel wool balls to clean the pan, as this will scratch the non-stick coating on the pan and cause it to peel off.

Try not to use a hard steel spatula, as hard friction can also cause damage to the non-stick coating and the pan.

Don't use sharp things to cut the pan, don't use stainless steel utensils, don't use too high temperatures, don't fry things, and pay attention to cleaning.

Do not use some acidic things, and the temperature can not exceed 250, can not be cleaned with a shovel, can not be cleaned with steel wool balls, and can not be dry burned.

If you want to use a non-stick pan, it is best to wait until the temperature drops down and then wash it with water, not immediately wash it with cold water, if you encounter stubborn stains, you can heat water and add dish soap, but do not use rough gauze or metal balls to rub vigorously, on the other hand, most non-stick pans are best used on low or medium heat, do not use high heat.

Tips for nonstick pans? When you want to fry fish, the fish can't stick to the pan until it's golden brown on both sides, so what's the best way to do it? What about making it non-stick?

When the pot is hot, around the pot, wipe it around the pot with ginger, pour an appropriate amount of blended oil, fry the fish on both sides, fry the meat, pour the oil into it, put the meat into it will stick to the bottom of the pot, and it is not easy to wash. 1.After frying, the pot cannot be directly taken to the water pipe and washed with cold water, which will damage the non-stick layer.

The simple summary is four words "hot pan and cold oil", ignite the pot with less oil and slide the pan out, cold oil into the pot, this method is applicable to all meat and vegetarian vegetables, it is best to have a non-stick pan at home, if not, heat the oil in the iron pot and then heat it and pour it out, put the oil to fry the fish again, remember that the pot must try to burn the hot spot! You can also put a small amount of salt in the pan when frying the fish, and it is also splash-proof oil!

The technique of non-stick pan is, for example, when making fish, you wash the pot and put it on the gas stove to boil the pot dry, and then slide the pan with some oil, pour the oil into the bowl, put the cold oil in the pot, put the fish in it and not stick to the pan at all, I personally do this, the iron pot is hot on the fire, it is best to smoke to the extent that the pot is burned all around! Then pour in the cold oil, use the cold oil to shabu-shabu, and the shabu is in place! Pour it out and rinse the pot with cool oil!

This process is also called a slippery pot! After this treatment, the fish is fried in an iron pan, and the fried meat is absolutely non-sticky.

Choice of pots and pans. If possible, choose a suitable pan before frying the fish, so that a good pot can better avoid sticking. According to the amount of fish fried, if the amount is small, you can choose to fry the fish in a non-stick pan; If you have a large amount of fried fish, choose a new large iron pot; If you don't have the above conditions, if you want to stir-fry non-stick pan, it is also important to raise a pot.

Try not to brush the pan with dish soap after stir-frying. Keep the pan shiny. Coupled with the operation before stir-frying, it is difficult to stick to the pan.

First of all, if you want to fry things in a general household pan, you must heat the pan if it doesn't stick to the pan! Oiling again! Be sure to pay attention.

Control the heat. Can remove stains. Remove some stains from the inside of the pot often, and try to use a wooden spatula, do not dry boil, and brush the bottom of the pot with oil when cooking. When buying, try to choose a very high performance and clean it when the pot is cold.

Although this kind of non-stick pan, it is still necessary to apply some cooking oil when using it, so that it can protect the non-stick pan, or use low heat when using the non-stick pan, wash it with water after using the non-stick pan, and do not use a frosted ball, which can protect the non-stick pan with a thin layer, and use it healthier and longer.

The first point is to be careful not to smash things when using it, so that it will not be nutritious, the second point is to pay attention to the whole taste is very important, the third point is to use this kind of pot, then it is important to pay attention to its quality.

First of all, the label on the non-stick pan should be torn off, then rinsed with water, and after grinding, a thin layer of cooking oil is applied as maintenance, and it can only be used after cleaning.

Even if you can brush a layer of oil underneath, you can also avoid drying the pan with some oil, avoid the food from burning, you must not use that kind of wire ball to wash when cleaning, try to wash the pot with warm water and so on.

When using a non-stick pan, be sure to pour cooking oil, and you should also pay attention to the grasp and control of the heat when stir-frying, and you can also make some barbecue, pancakes or stir-fry when using a non-stick pan.

Before using the nonstick pan again, pour a little oil into the pan, heat the oil, then pour the oil and wipe the pan clean, which can increase the life of the nonstick pan.

The way to use a non-stick pan is to put an egg in it to fry, it is completely non-stick and easy to clean.

It's a little better, but it's sticky when you fry fish or something. Now I think the best way is to combine the plan, I bought a non-stick frying pan with black diamond maifan stone, and when cooking fish, I used a frying pan to fry it first, and then moved it to the honeycomb pan.

In short, non-stick pans cannot be used for a long time and do not last long. Boiling the pot is related to whether it is easy to use in the future, and then it is often maintained, that is, the pot is heated, and then the pot is moistened with cold oil. Every time you use it, you should follow the principle of hot pan and cold oil, and remember not to bring underwater oil or cold pan cold oil, which is easy to make the iron pan stick.

The advantage of this is that it can keep the wok (oil pan) forming a natural "oil coating", thus avoiding the occurrence of the pan phenomenon when stir-frying, and in my opinion, this "oil coating" is much safer than any artificial coating such as Teflon. Since using the non-stick pan, it has added a lot of color to my cooking skills, the simplest is that fried tofu can not only be formed, but also golden in color, very appetizing, and finally let my baby experience the beauty of "color" in the "color and fragrance".

It has a large specific surface area and has a strong adsorption effect on bacteria, so it can be used for water purification and sewage treatment. Drinking Maifan stone water can regulate the body's metabolism, and has stomach-strengthening, diuretic, liver-protective and anti-aging effects, but in fact, there is no ***. The temperature is quickly lowered, resulting in a rush in the cooking process, and the heat is not well controlled, resulting in a bad taste of the dish.

The problem is even worse with aluminum pot stoves. Therefore, it is not recommended to use aluminum pot stoves. Then there are non-stick pans, and the surface is coated with a chemical coating.

Iron pots, stainless steel pots, smokeless pots have been used, and finally smokeless pots were chosen, smokeless pots have many brands, too many advertising brands, and it is not easy to choose, basically choose the better produced by large factories, generally speaking, the bottom heating plate of a good non-stick pan will not be too thick or too thin, so that the pot will be heated evenly and quickly; The second is the anti-stick layer in the pot, no matter what material the non-stick pan is, it must be coated with anti-stick materials, and the quality of the material directly determines whether it is healthy or not.

When buying a non-stick pan, you should choose some big brands of non-stick pans, and you should also gently touch the coating of the pot with your hands, and also look at some details of the pot, and also look at the overall coating of the pot is uneven.

First of all, you should choose a big brand of non-stick pans, and secondly, you should choose *** non-stick pans.

You can buy Zhangqiu iron pot, it is very easy to use, this kind of pot is not only non-sticky, but also very strong, you can make a lot of dishes, frying and frying.

This is a problem that everyone who cooks will encounter, at this time everyone will say that they use a non-stick pan, in fact, there is nothing wrong with it, the invention of the non-stick pan still saves most families a lot of trouble, and I will explain to you some of the advantages and disadvantages of using a non-stick pan, as well as its material, and how to preserve. Now there are two kinds of coatings on the market, one is the Teflon layer, the other is the ceramic coating, among the two layers, the best performance and safety is the ceramic coating, but the most used and largest amount on the market is the non-stick pan with the Teflon layer.

Don't use wire brushing, don't burn, non-stick pan is just the bottom of the pot has a layer of material similar to a protective film, once there is no sticky pan, each time after using a layer of cooking oil can prolong the service life of the pot after preheating, the reverse buckle pot with a spatula to hit the bottom several times, can release the garbage in the tiny gaps of the pot body, this is the trick of raising the pot, perseverance will be very effective; After that, start to wipe the pot with pork fat, wipe the pot evenly, then the pork fat will flow out a lot of oil, pour out the oil, and then heat the pot, repeat it three to four times, so that the pot will not rust and will not stick to the pan in the future.

Burn the pot with fire first, until the pot is red, the pot will turn black during the burning process, but this is a normal phenomenon, don't worry too much, strive to burn the edge of the pot until it turns black; Fry the fish, heat the empty pot, pour in the cold oil, sprinkle a little sugar, and then fry the fish directly in the pot, do not flip, you can shake the fish with the pot handle, wait until one side is fried yellow on the other side, fry the fish in this way, do not stick to the pan and do not break the skin, the color is beautiful and delicious.

Specific operation: When the iron pot is newly bought, the protective layer on the surface should be cleaned first, and this protective layer is applied by the manufacturer when leaving the factory, the purpose is to prevent rust, because the iron pot is easy to oxidize and rust, so the manufacturer should apply a protective layer to protect the pot from rust. For more than ten years, I have been cooking various dishes for my family.

In fact, as long as the ordinary iron pot is boiled well, attention to maintenance, and a few tips when stir-frying, it can also be non-stick.

The new pot you bought should be washed with dish soap, put it on the fire to dry the water, coat the surface of the pot with oil to boil, then wash off the oil on the surface, boil the water again, apply oil and leave it overnight.

Before using a nonstick pan for the first time, be careful to apply cooking oil, avoid using sharp spatulas or metal utensils, and do not rinse immediately with cold water. When cooking over high heat, there must be food or water in the pot.

The non-stick pan can be brushed with a layer of cooking oil before use, which can play a role in isolation, and can also play a role in protecting the non-stick pan.

After buying the non-stick pan, wash it with dish soap and warm water, and you can use it directly.

You need to clean the dust in the pot, the non-stick pan is very useful for this pan function, and anything will not stick to the pan when you use it.

Be sure to brush the oil in advance, and be sure to preheat the pan, so that it will not stick to the pan and will be easy to clean.

After buying this kind of pot, you can clean it with dish soap. Be sure to clean thoroughly after use. This will prolong the life of the pot.

Nonstick pans are lightweight and easy to clean, so they are used in many homes. So do you know how to choose a non-stick pan? What should I pay attention to when using a nonstick pan? Let's take a look.

1. How to choose a non-stick pan.

1. Observe the surface of the non-stick pan. The non-stick pan has a smooth surface, consistent color, no bubbles, no falling off, no obvious defects such as dirt, cracks and bursts.

2. Select the material according to the advantages and disadvantages of the non-stick pan body material. There are four types of non-stick pans: iron, aluminum, stainless steel, and alloy steel. There are two types of iron products: pig iron and wrought iron.

Pig iron products are cast, thick and heavy, but the heat capacity is large, and it is not easy to overheat; Wrought iron products are thinner and have a smaller heat capacity. The advantage of aluminum products is that it is light and conducts heat quickly, but the disadvantage is that it will have a chemical effect with food with strong acidity and alkalinity. Stainless steel products have the advantages of acid and alkali resistance, no corrosion, high temperature resistance, not easy to oxidize, and long service life, but they are more expensive.

Alloy products generally also have the properties of stainless steel, but ** is higher, and they contain certain elements that are not good for health.

3. Choose the material of the non-stick pan according to the heat source. When buying a non-stick pan, consider what heating source the non-stick pan is placed on. For example, use aluminum alloy or iron pots and pans; If it is an induction cooker, choose stainless steel, iron or 430 bottom pots.

Only the targeted purchase of pots and pans can ensure the number of times your pots and pans are used and the aesthetics of the surface of the pots.

4. Choose the size according to the number of people. If you don't have a large number of people in your family, you can choose a non-stick pan with a larger size, and if you have a smaller population, you can choose a non-stick pan with a smaller size.

2. What to pay attention to when using a non-stick pan.

1. Do not use cleaning tools with strong cleanliness to clean non-stick pans. The coating of the non-stick pan is very fragile, so it is advisable to use clean cleaning tools, such as steel wool balls. Generally, use a soft cloth and professional kitchen paper to clean non-stick pans.

2. The newly bought non-stick pan should be maintained before use. Apply a layer of vegetable oil to the surface, bake on the fire for about 20 minutes, cool it naturally, wash it, dry it and leave it overnight.

3. Avoid using metal and sharp cooking tools when cooking. When cooking, you can choose a wooden or bamboo spatula to prevent the sharp spatula from damaging the non-stick coating.

4. Cook over medium-low heat. Nonstick pans are not suitable for cooking over high heat, and high heat does not speed up cooking. Medium heat is the best option and can also save energy.

When buying a non-stick pan, you must master the purchase skills to choose the best non-stick pan; Pay attention to the precautions when using it to avoid damaging the non-stick pan and shortening its service life.